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A close up image of a poke bowl shows the tuna and veggies covered in sesame seeds and spicy mayo.
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Tuna Poke Bowl Recipe

Quick, easy and healthy, this Tuna Poke Bowl is loaded with fresh ingredients for a simple, yet wow inducing dinner.
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner, lunch
Cuisine: asian, hawaiian
Servings: 3
Author: Kellie
Cost: $20

Equipment

  • saucepan
  • chef's knife
  • cutting board
  • spatula or wooden spoon
  • measuring spoon
  • measuring cups

Ingredients

For the rice:

  • 4 cups cooked white rice
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon honey
  • 1/4 teaspoon soy sauce

For the Poke Bowl:

  • 12 ounces sushi grade ahi tuna
  • 2 tablespoons orange juice
  • 1 tablespoons lime juice
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon minced ginger
  • 1 cup diced mango
  • 2 radishes sliced
  • 1 cup shelled edamame
  • 1 cup sliced cucumber
  • 1/2 cup seaweed salad
  • 1 serrano chili sliced, optional
  • 2 tablespoons pickled ginger
  • 4-6 cilantro sprigs
  • 1 avocado pitted and sliced
  • 2 tablespoons Furikake or sesame seeds

For the spicy mayo:

  • 2 tablespoons mayonnaise
  • 3 tablespoons sriracha sauce
  • 1/2 teaspoon rice wine vinegar

Instructions

  • Place the rice in a medium bowl, set aside.
  • In a small bowl, whisk together the vinegar, honey and soy sauce.
  • Pour the vinegar mixture over the rice and toss to combine.
  • Divide the rice between four bowls and set aside.
  • Cut the tuna into bite sized cubes and place in a bowl.
  • In a small bowl, whisk together the orange juice, soy sauce, sesame oil, and ginger.
  • Pour the dressing over the tuna and toss to coat. Set aside.
  • Assemble the bowls by dividing the tuna between each bowl and then topping with the mango, radishes, edamame, cucumber, seaweed salad, chili, avocado, pickled ginger and cilantro sprigs.
  • In a small bowl, whisk together the mayonnaise, sriracha sauce and vinegar.
  • Drizzle the sauce evenly over each bowl. Top with the Furikaka or sesame seeds, if using.
  • Serve immediately.

Notes

  • Use sushi-grade ahi tuna from a trusted fish counter and keep it refrigerated until just before serving.
  • Let the rice cool slightly before assembling so it doesn’t warm the tuna.
  • For a gluten-free version, use tamari in place of soy sauce.
  • Sushi-grade salmon can be used instead of ahi tuna.
  • Prep the rice, toppings, and spicy mayo ahead, but assemble the bowls just before serving for the best texture.

Nutrition

Calories: 650kcal | Carbohydrates: 79g | Protein: 40g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 608mg | Potassium: 1038mg | Fiber: 13g | Sugar: 48g | Vitamin A: 10973IU | Vitamin C: 42mg | Calcium: 158mg | Iron: 8mg